Moist Sourdough Chocolate Cake
This moist sourdough chocolate cake recipe is super easy to make. You can long ferment it, or bake right away, either way it turns out super moist and fudgy!
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Servings: 12 servings
Calories: 455kcal
Ingredients
- For the Cake: 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup sourdough discard or active starter both work well
- 2 large eggs
- 1 cup hot water
- For the Frosting: 2 cups of your favorite chocolate chips
- 1 cup heavy cream
Instructions
- To a large mixing bow add: flour, sugar, salt, baking soda and cocoa powder, and mix till all ingredients are well combined. (If you want to long ferment this batter, do NOT add the baking soda till the next day.)
- make a well in the middle of dry ingredients and add the eggs, cream, sourdough starter or discard, and hot water, then whisk till well combined. It will be a thinner batter, and that is correct. (If you are long fermenting this batter cover it now with plastic wrap, and refrigerate for 4-12 hours. Then add your baking soda and stir till combined.)
- Preheat your oven to 350 degrees F. And generously butter a 9x13 baking dish.
- Pour batter into prepared baking dish.
- Bake 9x13 cake pan at 350 for 35-37 minutes... Just till a toothpick inserted in the middle comes out clean.
- While cake is baking make the fudgy frosting: Use a double boiler or Make a double boiler: add 1 inch water to a small sauce pan, and place a glass mixing bowl on top (it should fit into the sauce pan an inch or two.)
- Add 2 cups chocolate chips and 1 cup heavy cream and stir, or whisk, till well combined and fudgy.
- After cake is done, remove from the oven to a cooling rack. Pour warm frosting over hot cake and gently smooth to evenly coat the top.
- Let cake cool. And Enjoy!
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Notes
Fermentation Option: This recipe offers the flexibility of a long ferment. Letting the batter rest allows the sourdough to develop more flavor. If you choose this method, remember to not add the baking soda until just before baking.
If you prefer a thicker cake, you could split the batter between two round cake pans. Just be sure to adjust the baking time accordingly, checking for doneness a few minutes earlier. Then cool before frosting.
Serving: A sprinkle of sea salt on top of the frosted cake adds a nice contrast to the sweetness.
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 316mg | Fiber: 3g | Sugar: 46g